Quality Meat Scotland (QMS) has revealed two new recipes with a twist on a classic Burns Supper ahead of the Bard’s birthday (Saturday, January 25).
The Scotch Beef and Haggis Burger (featured below) and Fillet of Scotch Beef and Haggis Individual Wellingtons (see QMS website for details) provide tasty alternatives for those searching for a different take on the traditional haggis, neeps and tatties.
Both recipes hero Scotch Beef PGI, meat that is born and reared in Scotland to the highest production standards, with its delicious depth of flavour creating the perfect balance for the spiced, peppered notes of haggis.
Kirsty Fox, marketing manager from QMS said: “The two recipes are a fitting tribute to the great Rabbie Burns, bringing together some of Scotland’s best quality ingredients in dishes that I’m sure he’d be proud of.
“Both recipes are simple to create yet pack a punch with flavour, as well as being a little bit different to the usual – the perfect way to celebrate Scotland’s iconic Bard.
“Scotch Beef is key to this recipe as it not only gives the dish a distinctive flavour, it guarantees quality - giving you peace of mind that you are serving a trusted ingredient from selected Scottish farms that meet some of the strictest standards of animal welfare and production methods.”
In further celebration of Burns Night, QMS has created ‘Ballad o’ The Scotch Beef’ – a Burns style poem focusing on Scotch Beef and its relationship with the land. The full poem can be heard at www.youtube.com/watch?v=jXbTTlRmGrE.
For more Scotch Beef recipe videos and inspiration visit www.scotchkitchen.com or follow Scotch Kitchen on Facebook, Instagram or Twitter.
Scotch Beef PGI and haggis burger with caramelised red onions
Serves 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:
250g Lean Scotch Beef PGI Steak Mince
250g Haggis
1 tbsp olive oil
4 x wholegrain buns or brioche buns
Caramelised red onion
Wholegrain mustard
Greens - you can use watercress, rocket, kale or whatever you have to hand
Sea salt and freshly ground black pepper
For the caramelised red onion chutney:
2 x medium red onion, finely sliced
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper
Method:
For the Caramelised red onion chutney:
Heat the oil in a frying pan and gently cook the onions for a couple of minutes
Add the sugar and vinegar, salt and pepper
Cook slowly for 20 - 25 minutes, stirring occasionally
Top Tip: This can be made in advance and stored in the fridge until you need
For the burgers:
Combine the Scotch Beef PGI and haggis together ensuring everything is mixed well
Add a pinch of salt
Form the mixture into four burger patties
Heat the oil in a pan and cook the burgers for 5-6 minutes on each side or until cooked through
While the burgers are cooking, lightly toast the sliced burger buns under the grill or in a dry pan
Serve by layering the caramelised onions, greens and mustard to your taste
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